For savory cookies with chorizo, jalapeños and cheese, first finely dice jalapeños, cheese and chorizo.
Put flour, salt and baking powder in a bowl and mix.
Press a well in the flour mixture and put in the butter in flakes and the egg, then knead into a dough.
Work the finely diced jalapeños, cheese and chorizo evenly into the dough by kneading.
Wrap the dough with plastic wrap and let it rest in the refrigerator for half an hour.
Dust the work surface with flour and roll out the dough to about 1/2-1 inch thick and cut out the cookies using a glass or any other shape. (Another option would be to shape the dough into a roll of the desired diameter and cut into slices).
Then sprinkle the raw cookies with beaten egg and cumin seeds.
Place the cookies either directly on the grill grate or on a tray lined with baking paper and bake on the grill at 200 °C on indirect heat or in the oven for 10 minutes.
Cool hearty cookies with chorizo, jalapeños and cheese.
Hearty cookies with chorizo, jalapeños and cheese are best served with a sour cream dip - it balances out the spiciness.